Canning Tuna: 3 Simple Steps to Perfect Homemade Protein
Learn how to can tuna at home for long-term storage and easy meal prep.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Total Time: 130 minutes
- Yield: 4 pint jars 1x
- Category: Preserving
- Method: Pressure Canning
- Cuisine: International
- Diet: Low Fat
Ingredients
Scale
- 4 lbs fresh tuna, cleaned and cut into chunks
- 1 tbsp salt per pint jar
- 1/2 tsp citric acid or 2 tbsp lemon juice per pint jar
- Water or oil (optional for packing)
Instructions
- Prepare your jars and lids by washing and sterilizing them.
- Cut the tuna into chunks and pack tightly into jars.
- Add salt and citric acid or lemon juice to each jar.
- Fill jars with water or oil, leaving 1-inch headspace.
- Wipe jar rims clean and seal with lids and bands.
- Process in a pressure canner at 10 lbs pressure for 100 minutes (pints) or 115 minutes (quarts).
- Let cool, check seals, and store in a cool, dark place.
Notes
- Use only fresh, high-quality tuna for best results.
- Always follow tested canning methods for safety.
- Check jar seals before storing – if lid pops, refrigerate and use immediately.
- Properly canned tuna lasts 1-2 years.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 40mg